Description

When lunch needs to be quick, healthy, and hands-off, this meal delivers. With juicy rotisserie chicken and oven-roasted baby carrots and potatoes tossed in garlic, pepper, and paprika, you’ve got a week of nourishing, no-fuss meals. It’s budget-friendly, meal-prep friendly, and seriously satisfying.

Ingredients

Scale

1 store-bought rotisserie chicken

1–2 lbs baby carrots

3–4 medium potatoes, chopped

2–3 tbsp olive oil

Garlic salt, black pepper, and paprika (to taste)

Instructions

Preheat oven to 400°F.

Toss baby carrots and chopped potatoes in olive oil, garlic salt, pepper, and paprika.

Spread on a baking sheet and roast for 30–40 minutes, flipping halfway through, until tender and golden.

Portion roasted veggies with shredded rotisserie chicken.

Store in meal prep containers or serve immediately.

Prep Time: 10 minutes
Cook Time: 35 minutes

Nutrition

Calories: 350–400 / Serving
Fat: 15g / Serving
Carbohydrates: 30g / Serving
Protein: 25g / Serving